Best 2 Bolo De Laranga Orange Sponge Cake Recipes

Indulge in the tantalizing world of citrusy goodness with our delectable Orange Sponge Cake. This classic dessert, also known as Bolo de Laranja in Portuguese, is a symphony of flavors that will awaken your senses. With three irresistible variations – a simple yet delightful Orange Sponge Cake, a decadent Orange and Poppy Seed Cake, and a refreshingly zesty Orange and Lemon Drizzle Cake – this article offers a trio of culinary masterpieces to satisfy every palate. Embark on a delightful journey as we unveil the secrets behind these exquisite creations, promising an explosion of citrusy flavors in every bite.

Here are our top 2 tried and tested recipes!

BOLO DE LARANGA (ORANGE SPONGE CAKE)

Bolo de Laranga (Orange Sponge Cake) image

This recipe is similar to Pao de Lo (Sponge Cake), but the orange flavor really stands out. I was surprised at how easy it is to make. The best part of this cake is that it uses NO OIL & NO BUTTER which makes it a great low fat dessert. All you need are 5 basic ingredients that most of you have on hand everyday so it's a great...

Provided by Suzy Chaves

Categories Cakes

Number Of Ingredients 6

Ingredients

5 eggs (room temp)
2 c flour (sifted)
2 oranges
2 c sugar
1/4 tsp salt
1 tsp baking powder

Steps:

1. Wash oranges and cut off the peels into very thin slices trying not to leave on any white rind. Slice the remaining orange into slices and cut off any excess membrane. In a food processor, add the orange peels and segments, 5 eggs, sugar & salt. Blend into a puree consistency. Strain the batter through a fine strainer into your mixing bowl. Discard any remaining segment in strainer. Beat the batter for about 15 minutes until foamy.
2. Sift flour and baking powder and add to the batter 1/4 cup at a time until incorporated. Line a fluted cake pan with parchment paper & slightly grease & flour the pan.
3. Add your batter and bake at 350 for about 25 minutes or until a toothpick comes out clean.
4. Let the cake cool for about 10 minutes, then invert right side up onto serving plate. Sprinkle with confectioner sugar and serve plain or with berries & whipped cream.

ORANGE SPONGE CAKE

Orange Sponge Cake image

This was the cake that my dad used to request for his birthday every year. For a wedding present 2 years ago, my aunt Marilyn included this recipe in a family cookbook for me. -Amy Sauser, Omaha, Nebraska

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

6 large eggs, separated
1-1/3 cups cake flour
1-1/2 cups sugar, divided
1/4 teaspoon salt
1/2 cup orange juice
3 teaspoons grated orange zest
3/4 teaspoon cream of tartar
GLAZE:
1/3 cup butter, cubed
2 cups confectioners' sugar
3 to 5 teaspoons water
1-1/2 teaspoons vanilla extract

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside., In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and zest; beat 3 minutes longer. Gradually add flour mixture and mix well., Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners' sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides.

Nutrition Facts : Calories 317 calories, Fat 8g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 121mg sodium, Carbohydrate 58g carbohydrate (45g sugars, Fiber 0 fiber), Protein 4g protein.

Tips:

Choose the right oranges: Use ripe, juicy oranges with a thin skin for the best flavor.
Zest the oranges before juicing them: This will release the flavorful oils from the peel.
Cream the butter and sugar until light and fluffy: This will help to incorporate air into the cake, making it light and airy.
Add the eggs one at a time, beating well after each addition: This will help to prevent the cake from curdling.
Fold in the flour and baking powder gently: Overmixing will toughen the cake.
Bake the cake in a preheated oven: This will help to ensure that the cake rises evenly.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

This orange sponge cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist texture, zesty orange flavor, and fluffy frosting, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a simple and delicious cake recipe, give this orange sponge cake a try.